Ingredients:
1/2 cup Vietnamese fish sauce
1/2 cup superfine sugar (or just regular white sugar)
4 garlic cloves, 2 crushed and 2 minced (we used about 4 heads of garlic, divided
3 pounds chicken wings split at the drumettes (We used drummets and wings and find it's easier to fry.)
2 tablespoons vegetable oil, plus more for frying
1 cup cornstarch
1 tablespoon chopped cilantro
1 tablespoon chopped mint
Directions:
In a bowl, whisk the fish sauce, sugar and
crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours,
tossing the wings occasionally.
Heat the 2 tablespoons of oil
in a small skillet. Add the minced garlic; cook over moderate heat until
golden, 3 minutes. Drain on paper towels.
In a large pot, heat 2
inches of oil to 350°. Pat the wings dry on paper towels; reserve the
marinade. Put the cornstarch in a shallow bowl, add the wings and turn
to coat lightly. Dust off any extra. Fry the wings in batches until
golden and cooked through. Drain on cooling rack and transfer to a bowl.
In a small saucepan, simmer the marinade over moderately high
heat until syrupy (see photo above). Strain over the wings and toss. Top
with the cilantro, mint and fried garlic and serve.

Recipe from Food and Wine Magazine. You can fry wings in advance and when ready to serve, caramelize the marinade in a large wok or frying pan and then reheat the wings by tossing it in the sauce when thickened.
Friday, October 28, 2011
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